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Espresso Chocolate Chunk Cookies With Sea Salt

Name: Espresso Chocolate Chunk Cookies With Sea Salt
Prep time: 10 min
Total time: 25 min
Cuisine: Cookies
Ingredients: ½ cup all purpose flour; 1 tablespoon Dutched cocoa powder; ½ teaspoon baking soda; ¼ teaspoon salt; 4 tablespoons unsalted butter, softened; ⅔ cup unsweetened almond butter; ⅓ cup Splenda® Monk Fruit Granulated Sweetener; 1 large egg; 1 teaspoon vanilla; 2 teaspoons instant espresso powder; 3 ounces dark chocolate, chopped; 1 tablespoon flaky sea salt

Makes 24 cookies Calories 100 Prep Time 10 minutes Total Time 25 minutes Made with Splenda® Monk Fruit Sweetener

Ingredients

½ cup all purpose flour

1 tablespoon Dutched cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

4 tablespoons unsalted butter, softened

⅔ cup unsweetened almond butter

⅓ cup Splenda® Monk Fruit Granulated Sweetener

1 large egg

1 teaspoon vanilla

2 teaspoons instant espresso powder

3 ounces dark chocolate, chopped

1 tablespoon flaky sea salt

Nutrition Info Per Serving

Serving Size: 1 cookie

Calories	100
Total Fat	8g
Saturated Fat	2.5g
Cholesterol	15mg
Sodium	370mg
Total Carbs	8g
Dietary Fiber	1g
Sugars	1g
Added Sugars	0g
Protein	2g

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment. Whisk together flour, cocoa powder, baking soda and salt, set aside.
Place unsalted butter into large bowl. Microwave for 45 seconds, or until melted. Add almond butter, Splenda Sweetener, egg, vanilla and espresso powder and whisk until smooth.
Sprinkle dry ingredients into almond butter mixture along with chopped chocolate, and stir until combined and no dry flour remains.
Scoop dough in generous tablespoons onto prepared baking sheets, leaving about 1-1/2” between each cookie. Sprinkle each cookie with sea salt.
Bake for 8 minutes, or until firm at the edges, but still very soft in the middle. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.